Buckwheat Quiche with Green Onions

A great idea is to make the base for the quiche not from wheat flour, but from buckwheat. And tasty, healthy, and original

Cook: 1 hour

Servings: 8

Ingredients

• 170 g buckwheat flour
• 100 g butter + 1 more tbsp for mold lubrication
• 1 egg
• a pinch of salt

For filling:

• 200 g green onions
• 3 eggs
• 300 ml cream 35% fat
• 150 g hard cheese
• 2 tbsp olive oil
• salt

Directions

1. For the dough, add salt and cold butter, cut into small pieces, to the sifted flour. Chop with a knife or crush it with your hands.
2. Add an egg to the resulting crumb, knead the dough, gradually adding 2-3 tbsp very cold water. The dough should turn out to be more or less plastic (it will not be quite the same as from ordinary flour – it will crumble slightly). It is better to cook from it immediately.

   

3. Grease the mold with butter and spread the dough evenly over the mold with your hands. Place in an oven preheated to 180 ° C for 10 minutes. While the dough is baking in the oven, prepare the filling.
4. Cut the onion into thin rings. First fry the white part in a mixture of olive oil and butter, 1–2 minutes. Then add the green portion, fry for another 1 minute. Season with salt and remove from heat.
5. Whisk the cream and eggs lightly. Grate the cheese on a fine grater. Add to cream (leave a little for sprinkling).

   

6. Put the onion on the dough, pour the creamy mass, sprinkle with the delayed cheese. Bake at 180 ° C until golden brown, another 25-30 minutes. Serve warm or chilled.